Ibiza restaurants: Octopus with Ajo Blanco at Cotton Beach Club
The slow-cooked octopus at beautiful Cala Tarida beach restaurant Cotton Beach Club is head chef Federico Garcia’s favourite dish on the menu. Taking traditional tastes from Spain and fusing them with much-loved Asian flavours and contemporary cooking techniques, the dish is 100-percent unique to Cotton Beach Club and offers a taste sensation unlike anything else you’ve ever tried.
Served with a typical Spanish ‘ajo blanco’ cold soup made from pistachio and coconut milk, the fresh octopus is cooked ‘sous vide’ with apple, absorbing its sweet flavour and then topped with cured black olive crumble, apple and fresh coriander. Fresh, sweet, succulent and refreshing, it is an absolute must try in summer 2017.